OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
EASY TEXAS BBQ BRISKET
Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. -Audra Rorick, Blanca, Colorado
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.
Nutrition Facts : Calories 456 calories, Fat 14g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1283mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 66g protein.
TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
OVEN SMOKED BRISKET
Oven smoked brisket may use liquid smoke, but has all the flavor of a Texas BBQ. Right from your oven or Crockpot. You're gonna love this one, Y'all.
Provided by Jerry
Categories Main
Time 8h10m
Number Of Ingredients 5
Steps:
- Heat oven to 220 degrees.
- Rinse Brisket and pat dry.
- Mix remaining ingredients in a medium bowl. Allow to sit 5 minutes.
- Lay brisket fat side down on a baking sheet covered with a large piece of aluminum foil. Brush liberally with oven smoke marinade. flip brisket and brush the fat side with the rest of the marinade.
- Wrap tightly in foil and bake at 220 degrees for 8-9 hours.
- Share and enjoy!
Nutrition Facts : Calories 676 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 241 milligrams cholesterol, Fat 42 grams fat, Fiber 0 grams fiber, Protein 66 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 190 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
BRISKET WITH BBQ SAUCE
After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.
Provided by Cathy G.
Categories 100+ Everyday Cooking Recipes
Time 14h10m
Yield 10
Number Of Ingredients 13
Steps:
- Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
- Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
- In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
- Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 9.3 g, Cholesterol 132.5 mg, Fat 42.3 g, Fiber 0.2 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1612.5 mg, Sugar 7.8 g
OVEN BBQ BEEF BRISKET RECIPE
This slow roasted BBQ Beef Brisket recipe is made in the oven or slow cooker for the most tender and juicy meat ever, with a sweet & smoky barbecue sauce! I'm sharing all my best tips for how to cook brisket for a crowd, since this is a great choice for large dinner parties. It's so good, no one will care the meat wasn't smoked for hours!
Provided by Amy Nash
Categories Dinner
Time 5h10m
Number Of Ingredients 9
Steps:
- The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is thick, but leave at least a 1/4" layer. Moisten the brisket with all of the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
- The next day, preheat the oven to 250°F. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 5-6 hours (plan on approximately 1 hour per pound of meat).
- Remove the brisket from the oven and remove the aluminum foil. Pour off the fat. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350°F, then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Remove from the oven and let the meat rest for 15 minutes, then slice into finger-width strips against the grain or chop and serve.
Nutrition Facts : Calories 868 kcal, Carbohydrate 69 g, Protein 79 g, SaturatedFat 10 g, Cholesterol 234 mg, Sodium 3299 mg, Sugar 60 g, Fat 28 g, Fiber 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
OVEN BRISKET
A never fail way to bake a brisket that is always moist and tender! Please note that this must be marinated overnight and then baked for 7 hours the next day.
Provided by Junebug
Categories Meat
Time 7h10m
Yield 1 Brisket
Number Of Ingredients 7
Steps:
- Trim fat from brisket.
- Sprinkle meat liberally with all the salts.
- Line a baking pan with enough foil to seal over the meat.
- Put meat on foil lined pan and pour the whole bottle of liquid smoke over the meat.
- Seal the foil and refrigerate overnight.
- The next day drain the meat and sprinkle with worcestershire sauce.
- Cover with the foil.
- Bake 6 hours in a 250 degree oven.
- Open foil and pour on the whole bottle of barbecue sauce and bake 1 hour longer.
- Enjoy!
Nutrition Facts : Calories 1217.2, Fat 86.4, SaturatedFat 33.1, Cholesterol 219, Sodium 3248.2, Carbohydrate 48, Fiber 4.5, Sugar 14.7, Protein 57.6
OVEN BBQ BRISKET
Make and share this Oven BBQ Brisket recipe from Food.com.
Provided by Dancer
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches.
- Insert garlic slice in each cut.
- Place meat, fat side up, in shallow baking pan.
- Pour 1 cup beer over meat.
- Cover with foil and bake at 300°F for 2 hours.
- Remove meat from pan.
- Drain liquid, reserving 1/2-cup.
- Return meat and reserved liquid to pan.
- Combine remaining beer, barbecue sauce.
- Pour over meat.
- Continue baking, uncovered, for 1 hour or until meat is tender.
- Variation; Add a small can of green chiles, put it through the blender and mix with the barbecue sauce and then do the recipe the same way.
OVEN-BARBECUED BEEF BRISKET
This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn't cooked on the grill.
Provided by Christin Mahrlig
Categories Main Course
Time 5h20m
Number Of Ingredients 18
Steps:
- Make the rub. Mix all ingredients well in a small bowl and set aside.
- Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan (it's best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
- Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
- Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
- Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
- Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.
Nutrition Facts : Calories 613 kcal, ServingSize 1 serving
CLASSIC BEEF BRISKET
Classic Beef Brisket includes an easy brisket rub recipe and a slow cooked oven method. The result is a juicy, tender, melt-in-your-mouth meal that you will fall in love with and continue to make time and time again.
Provided by Barbara
Categories Entree Main Course
Time 4h10m
Number Of Ingredients 10
Steps:
- Mix together brown sugar, chili powder, paprika, cocoa powder, minced onion, garlic powder, salt and pepper; rub all sides of the brisket.
- Refrigerate brisket overnight or for several hours.
- Preheat oven to 350 degrees F. Bake brisket (fat side up) uncovered in a deep cast iron casserole or large foil pan for 1 hour.
- Reduce heat to 300 degrees; add beef broth and cover. Cook for 2-4 more hours or until the meat falls apart.
- Let meat rest for 10 minutes before cutting or serving.
Nutrition Facts : Calories 380 kcal, Carbohydrate 6 g, Protein 49 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 814 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BBQ BRISKET RECIPE
This brisket is slow-roasted brisket, massaged with a flavorful dry rub, then cooked in the oven and served with a whiskey honey BBQ sauce.
Provided by William Thomas
Categories Main Course
Time 6h7m
Number Of Ingredients 18
Steps:
- To make the brisket, whisk the smoked paprika, onion powder, garlic powder, pepper, coriander, Worcestershire sauce cayenne, kosher salt, and brown sugar in a bowl.
- Next, pour the wet rub onto the brisket, massage it into the meat, wrap it with plastic wrap, set it on a rimmed cookie sheet, and refrigerate it overnight.
- To make the whiskey maple BBQ sauce, add the diced onion andwhiskey to a pot, heat the BBQ sauce over medium-high heat until it comes to a boil, and cook the whiskey onion mixture for 10 minutes.
- Whisk in the ketchup maple syrup, lemon juice, Worcestershire sauce, Dijon mustard, and liquid smoke, decrease the flame to medium-low and cook the BBQ sauce for 25 minutes, periodically stirring until it thickens up.
- Let the whiskey maple BBQ sauce cool completely, pour it into a fine-mesh sieve set over a bowl, then cover it with plastic wrap and refrigerate it overnight.
- Arrange the oven's rack in the middle of the oven, then program the oven to 260°F.
- Place the marinated brisket into a roasting pan with a roasting rack fat side up and cook it for 2-3 hours.
- Flip the brisket over and cook it for another 2-3 hours until it has a temperature of 180°F.
- Allow the brisket to sit for 1 hour before slicing and serving with the whiskey maple BBQ sauce.
Nutrition Facts : ServingSize 428 g, Calories 902 kcal, Carbohydrate 36.07 g, Protein 53.53 g, Fat 54.48 g, SaturatedFat 21.42 g, Cholesterol 193 mg, Sodium 1881 mg, Fiber 1.5 g, Sugar 24.14 g, UnsaturatedFat 26.323 g
SLOW-ROASTED BEEF BRISKET
This easy slow-roasted beef brisket in the oven includes a homemade sauce and results in juicy, tender strips of melt-in-your-mouth beef.
Provided by Hayley
Number Of Ingredients 15
Steps:
- Place brisket, fat side down, in a 13x9-inch baking dish. In a small bowl, mix the Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce and pour it over the brisket. Turn the brisket fat side up and refrigerate, covered, overnight.
- Remove the brisket from the refrigerator. Preheat oven to 300°. Bake fat side up, covered for 4 hours.
- Optional: In a small bowl, combine the sauce ingredients and spread it over the brisket. Bake uncovered for 15 to 30 minutes longer or until tender.
- Cut diagonally across the grain into thin slices.
OVEN BBQ BRISKET
Please everyone around the table with this tasty Oven BBQ Brisket recipe. This Healthy Living recipe is simple, too- it only takes 25 minutes to prep.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Place meat, fat-side up in roasting pan; top with onions and barbecue sauce. Cover.
- Bake 2 hours. Scatter potatoes and carrots around meat. Bake, covered, 1 hour or until meat is done (160°F).
- Use slotted spoon to transfer potatoes and carrots to serving bowl; cover to keep warm. Transfer meat to carving board, reserving sauce and onions in pan. Cover meat to keep warm. Skim fat from reserved sauce; discard. Pour sauce and onions into saucepan; bring to boil on high heat. Simmer on medium-low heat 5 min. or until slightly thickened, stirring occasionally.
- Carve meat across the grain into thin slices. Serve with vegetables and sauce.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
BBQ BRISKET OF BEEF
A great budget recipe for barbecues using brisket of beef
Provided by forgetdietingforever
Time 4h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Unroll the brisket. Begin by dry rubbing the brisket with the spices. Do this the night before if you have time or at least two hours beforehand.
- Place the (unrolled) brisket on a bed of chopped onions and pour in a small cup of water. Cover with a lid or foil and place in the oven.
- SLOW cook the brisket for around 3.5 hours at 140ºC. Remove lid/foil and turn the oven up to around 180ºC.
- You could add potatoes at this stage.
- Cook the meat for a further half and hour then remove from the oven. Let it rest while the potatoes continue to cook until nice and crisp. Serve with sweetcorn and salad or beans and coleslaw.
OVEN BARBECUED BEEF BRISKET
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.
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5/5 (378)Total Time 10 hrs 15 minsCategory MainsCalories 476 per serving
- Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
- Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
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4.3/5 (6)Category Dinner & LunchCuisine AmericanTotal Time 3 hrs 25 mins
- Heat 1 tablespoon of the oil in a 5 quart (4.7 L) Dutch oven over medium-high heat. Sear both sides of the brisket, until browned, about 5 minutes each side. Remove and set aside.
- Add remaining 1 tablespoon garlic-infused oil to pot, turn heat down to low-medium, add leek and scallion greens and sauté, stirring frequently, until softened but not browned, about 2 minutes. Whisk in BBQ sauce, water, cider vinegar, brown sugar, cumin, mustard, paprika, thyme and Worcestershire sauce, turn heat up and bring to a boil, scraping up any browned bits from the bottom of the pan and combining everything well. Add meat back to pan; liquid should come almost to the top of the brisket. Spoon some of the sauce on top of the brisket. Seal top of pot with aluminum foil, place lid on top of foil and place in oven.
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5/5 (15)Calories 244 per servingTotal Time 3 hrs 15 mins
- Trim fat from meat. Place meat in a 13x9x2-inch baking pan. In a small bowl stir together water, onion, Worcestershire sauce, vinegar, chili powder, bouillon granules, cayenne pepper, and garlic. Pour over meat. Cover with foil. Bake in a 325 degree F oven about 3 hours or until tender, turning once. Remove meat; discard juices. Thinly slice meat across the grain. Place on a serving platter. Serve with barbecue sauce.
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5/5 (2)Total Time 3 hrs 10 minsCategory Main CourseCalories 329 per serving
- In a small bowl whisk together celery salt, garlic powder, and onion salt. Season both sides of the brisket.
- Place meat in a foil-lined baking pan that is big enough to enclose the meat. Pour liquid smoke and Worcestershire sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
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- In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
- Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
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5/5 (7)Total Time 12 hrsCategory Diabetic Beef RecipesCalories 233 per serving
- Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
- Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees F.
- Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
- After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
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5/5 (1)Total Time 3 hrs 5 minsCategory American, EntreeCalories 294 per serving
- Liberally season the brisket on all sides with BBQ Dry Rub. The brisket can sit in the fridge overnight to let flavor penetrate, or it can be cooked right away.
- Set brisket on a large strip of foil, fat cap up, and add liquid smoke and Worcestershire sauce, then wrap the foil around the brisket, sealing tightly.
- Bake in the oven for 3-4 hours, or until the brisket is perfectly tender. The brisket is done when it can be pierced with a fork with little resistance, and the meat separates when the fork is twisted.
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